Mackerel Fritters
By: Kathy-Ann Hart
Published: Sunday, February 28, 2010 - 5:58pm

Ingredients




Fritters

1 pound whole mackerel
1 cup coarse salt
1 cup sea salt
1 cup table salt
1 yellow onion (thinly sliced)
2 tbs. olive oil
6 cups of cold water
1 cup green pepper (small diced)
1 cup red onion (small diced)
1/2 cup fresh cilantro (finely chopped)
1 tbs. minced garlic
1 tbs. green seasoning (recaito)
1 teaspoon hot sauce
2 cups quinoa flour
1 cup Japanese bread crumbs
1 teaspoon baking powder
1 teaspoon table salt
1/2 cup water
Oil (for deep frying)

Slices of lemon

Dipping Sauce (optional)

1/2 cup ketchup
1 teaspoon hot sauce

Preparation

1 Store whole mackerel packed in the three cups of three kinds of salt in the refrigerator for no fewer than three days, up to one week. 2 Remove, rinse the salt and cut each fish in half. 3 In a large, heavy pot heat 2 tbs. olive oil over medium high heat. 4 Sauté yellow onion until translucent. 5 Place fish in the pot and cover with the 6 cups of cold water. 6 Bring to a boil then reduce heat to medium low. 7 Simmer for 30 minutes or until fish breaks easily with a fork. 8 Allow to cool before handling. 9 De-bone and flake fish with your hands or a fork. 10 Add green pepper, red onion, garlic, green seasoning, hot sauce, breadcrumbs, 1 tsp. salt, cilantro and ½ cup water. 11 Mix and form into a ball, allowing to rest overnight or for at least an hour. 12 Preheat oil to 375 degrees Fahrenheit. 13 Place golf sized balls of the larger ball into the heated oil about 4 at a time. Do not crowd the pot. 14 Remove when golden to dark golden brown and drain on paper towels; can be served hot or at room temperature with lemon slices and with or without the dipping sauce.